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Chemistry Project to Study the Quantity of Caesin in Milk

STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK

A FILE REPORT SUBMITTED TO

INTERNAL

EXAMINER

CHEMISTRY DEPARTMENT ADITYA BIRLA PUBLIC SCHOOL KOVAYA, GUJARAT

CERTIFICATE

This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by

BHARAT JAIN to Chemistry department of THE ADITYA BIRLA PUBLIC SCHOOL, KOVAYA, was

carried under guidance and supervision during the academic year 2009-2010.

PrincipalMr..

B.D.Kotwani Aditya Birla public School (Head of chemistry dept.)

ACKNOWLEDGEMENTI wish to express my deep gratitude and sincere thanks to the Principal, RajiJayaprasad, Aditya Birla public school, Kovaya for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to Mr. B.D.Kotwani, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.

I can’t forget to offer my sincere thanks to Mr.Pankaj Bajpayee & also to my classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time.

BHARAT JAIN

B……………………………………………………………………………….. ASDEDICATION

I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF

MY FATHER

Mr. SATISH JAIN

&

MY MOTHER Mrs. MADHU JAIN

DECLARATION

I do hereby declare that this project work has been originally carried under

the guidance and supervision of Mr.

B.D.KOTWANI, head of chemistry

department, Aditya Birla Public

School, kovaya.

BHARAT JAIN

INDEX

1. Introduction………………… 1

2. Aim……………………………………… 3

3. Requirements……………………. 4

4. Theory……………………………….. 5

5. Procedure………………………….. 7

6. Observations…………………. 8

7. Conclusions …………………….. 9

8. References …………………….. 15

Introduction

Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below:

Source

Water

Mineral

Protei

Fats

Carbohydra

of milk

(%)

s (%)

ns(%)

(%)

tes (%)

Cow

87.1

0.7

3.4

3.9

4.9

Human

87.4

0.2

1.4

4.0

4.9

Goat

87.0

0.7

3.3

4.2

4.8

Sheep

82.6

0.9

5.5

6.5

4.5

Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized.

Ca2+-Caesinate +

2CH3COOH(aq)^Caesin+(CH3COO)2Ca

AIM

To study the quantity of Casein in different samples of milk.

REQUIREMENTS

> Beakers (250 ml)

> Filter-paper

> Glass rod

> Weight box

> Filtration flask

> Buchner funnel

> Test tubes

> Porcelain dish

> Different samples of milk

> 1 % acetic acid solution

> Ammonium sulphate solution

Theory

Natural milk is an opaque white

fluid

Secreted by the mammary glands of

Female mammal . The main constituents of natural milk are Protein, Carbohydrate, Mineral Vitamins,Fats and Water and is a complete balanced diet . Fresh milk is sweetish in taste. However , when it is kept for long time at a temperature of 5 degree it become sour because of bacteria present in air . These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic

condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd.

PROCEDURE

Urn-

1. A clean dry beaker has been taken, followed by putting 20 ml of cow’s milk into it and adding 20 ml of saturated ammonium sulphate solution slowly and with stirring. Fat along with Caesin was precipitate out.

2. The solution was filtered and transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40oC and add 1% acetic acid solution drop-wise, when casein got precipitated.

4. Filtered the precipitate, washed with water and the precipitate was allowed to dry.